|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Julienned zucchini||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon (For Sprinkling)|
|Tomato||1 Medium, seeded and diced|
|Fresh basil leaves||10 , chopped|
Preheat the oven to 350° F.
Whisk the eggs in a bowl with a splash of water.
Add a dash of salt and pepper.
Place a medium saute pan (with an oven proof handle) over medium heat.
When the pan is hot, add the olive oil.
Saute the onion until crispy brown, about 10 minutes, then set aside half the onion for a garnish.
Add the zucchini to the remaining onion in the hot pan and saute for a few minutes.
Add the beaten eggs to the saute pan.
Immediately sprinkle with the grated cheese and remove from the heat.
Place the pan in the preheated oven.
(If you do not have a saute pan with an ovenproof handle, transfer the egg mixture at this point to a small casserole dish or pie pan.) Bake for 7 to 10 minutes, until puffy and golden.
While the frittata is baking, in a separate bowl mix the tomato, basil, and salt and pepper to taste.
Top the cooked frittata with the tomato mixture and garnish with crispy onions.